Slow-Cooker Pot Roast with Root Vegetables and Red Wine

Slow-Cooker Pot Roast with Root Vegetables and Red Wine
Photo by Andrew Hugh Purcell

Ingredients

  • 10 grinds black pepper
  • 3⁄4 cup peeled and finely chopped carrots
  • 4 sprigs fresh rosemary, tied together with kitchen twine
  • 3⁄4 cup fresh-squeezed, strained orange juice
  • 2 Tbs. unsalted butter
  • 1 tsp. dried sage
  • 1⁄4 cup all-purpose flour
  • + 12 more ingredients
    • 1 14-oz. can whole peeled tomatoes, with juice
    • 1 cup red wine, such as Pinot Noir
    • 1⁄4 cup plus 1 Tbs. tomato paste
    • 2 tsp. kosher salt
    • 1 3-½-lb. boneless beef chuck roast
    • 3 Tbs. minced garlic
    • 3⁄4 cup peeled and finely chopped parsnips
    • 3⁄4 cup finely chopped celery
    • 1 Tbs. honey
    • cooked polenta, for serving
    • 1⁄4 cup low-sodium chicken stock
    • 1-1⁄2 cups finely chopped Spanish onions

With a wooden spoon, mix together 1⁄4 cup of the orange juice, 2 Tbs. garlic, 1 Tbs. tomato paste, and the sage. Add the meat and coat it all over with the marinade. Sprinkle evenly on all sides with the salt and pepper. Meanwhile, heat the butter in a 10-inch, heavy sauté pan over medium-high h...

View full recipe at Fine Cooking

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